These sauteed butternut squash noodles are tossed in a brown butter sauce with parmesan cheese and nutmeg, then topped with crispy sage leaves. Lighter, vegetarian, and so simple to prep!
The spiralizer is a great tool for creating new and interesting textures from your favorite vegetables. From zucchini noodle Pad Thai to enchilada sweet potato noodles skillet, it’s so fun to get creative with veggie noodles!
Butternut squash noodles with brown butter and sage are as pretty as they are delicious, and are perfect for fall. Brown butter, sage and butternut squash are a classic comfort food combination, but we are lightening them up ever so slightly in this recipe!
Reasons you’ll ♡ butternut squash noodles with brown butter and sage
- it’s fall comfort food flavors at their finest, but lightened up slightly
- it’s an easy vegetarian dinner that is simple to prepare
- we mix spiralized butternut squash noodle with half a portion of linguine so we aren’t left feeling hungry
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
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- linguine– we are mixing a half portion of linguine with the butternut squash; feel free to swap with spaghetti, spaghettini, or your favorite longer pasta noodle.
- butternut squash– look for butternut squash that are thick along the length and don’t get too skinny at the stem; other winter squash don’t spiralize well because of the seeds and won’t work for this recipe
- butter– unsalted or salted work fine
- sage– you will need fresh sage leaves for the best flavor; dried sage leaves can work in a pinch, but ground sage will not be good in this recipe
- white beans– also known as canellini beans, white kidney beans, or great northern beans
- nutmeg– look for a whole nutmeg nut if you can, and grate it on a microplane; otherwise you can use regular ground nutmeg
- parmesan cheese– can be swapped for asiago or pecorino romano
How to spiralize a butternut squash
Butternut squash takes a little extra elbow grease to spiralize compared to a zucchini or other softer vegetable. Look for straight butternut squash that are thick all the way along; avoid ones that get overly skinny toward the stem.
Start by cutting the butternut squash in half across the section just above where the seeds are located; cut as straight as possible across the squash. Cut across the stem as well (straight), then peel the skin off the squash using a vegetable peeler. You may need to do several rounds of peeling to get through the green fibres.
Fit the spiralizer with the large noodle blade (1/4 inch), then fit the squash onto the spiralizer. Apply firm pressure while rotating the spiralizer handle to create the squash noodles.
Cooking butternut squash noodles
To cook the noodles, we simply sautee in a frying pan. Use tongs to turn them occasionally so that they cook through evenly. Be careful not to overcook the squash noodles; we want them to still maintain their structure and not get mushy.
How to make brown butter
Taking the time to brown the butter in this recipe adds a nutty quality and added depth of flavor. To brown the butter, you will simply sauté the butter, cooking and stirring for several minutes until the milk solids separate as small bits, then toast and turn brown.
For step by step photos showing how to brown butter, read this post!
Storage + meal prep
This recipe can keep for leftovers:
- fridge– cool completely, then store in an air tight container in the fridge for up to 4 days
- reheat– (best) heat up in a pan on the stove over medium heat; use tongs to toss everything back up and heat it through evenly
- OR heat in the microwave until steaming hot- butternut squash may soften quite a bit more when heating in the microwave
- freezer– I have not tried freezing this recipe and do not know how it will go- the squash noodles may get mushy. Let me know in the comments if you give it a try!
Find my favorite meal prep containers here!
More vegetarian dinners
- Spiralized Pasta with Egg & Asparagus
- Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce
- Baked Falafel Recipe
- Sun Dried Tomato Pasta
- Instant Pot Vegetarian Chili
Butternut Squash Noodles with Sage and Brown Butter
- 4 oz linguine uncooked
- 8 cups loosely packed spiralized butternut squash use the large 1/4 inch spaced blade
- 4 tablespoons butter
- 20 sage leaves fresh
- 1/4 teaspoon nutmeg fresh is best
- 1/3 cup starchy water reserved from cooking pasta
- 1/3 cup chicken stock
- 19 oz can of white beans canellini or white kidney beans, drained and rinsed
- 1/2 cup parmesan cheese grated
- Cook linguine according to package directions.
- While linguine is cooking, cook the butternut squash noodles over medium heat in a large frying pan, turning frequently with tongs until it is cooked evenly (4 or so minutes). When cooked al dente, set aside with pasta.
- Heat butter in the pan, then add the sage leaves and nutmeg, stirring frequently. Cook until the sage leaves turn a dark green (3 or so minutes) and butter turns slightly golden.
- Quickly remove the sage leaves, then add the chicken stock and water. Simmer for 3 more minutes.
- Add the pasta, butternut squash white beans and parmesan cheese to the pan and toss to coat.
- Top with the sage leaves and serve.
- swap linguine for spaghetti or your favorite noodle
- butter- unsalted or salted both work; adjust seasoning as needed
- dried sage leaves work in a pinch; ground sage does not work in this recipe
- swap parmesan cheese for asiago, pecorino romano or other hard cheese